Baked macaroni in white cheddar sauce served with your choice of soup.

Stuffed with garlic, butter, Romano, sour cream and chives.

A variety of our own (Michigan State Fair Blue Ribbon) cheeses, with strawberries and a fig/ hazelnut compote.

Breaded, deep fried pickle spears with dill-ranch dressing.

add Black Beans, $2.00 add Black Beans & Chicken, $4.00

A fresh crab cake served on field greens with aioli.

A blend of TJ's dairy made Bleu, Asiago and cheddar, grilled and finished with fresh pineapple salsa.

Field greens tossed in a creamy lemon/onion dressing with Michigan dried cherries and toasted pecans.

add Grilled Chicken Breast, $2.50 add Grilled Shrimp, $6.00 add Grilled Fresh Salmon, $9.00

Mixed greens, arugala, chick peas, diced grilled chicken breast, feta cheese, diced pickles and toasted pita chips in an Italian vinaigrette. add Grilled Shrimp, $6.00

add Grilled Chicken Breast, $2.50 add Grilled Shrimp, $6.00 add Grilled Fresh Salmon, $9.00

On leaf lettuce with a side of mint cucumbers and wheat thin crackers.

A variety of seasonal melon and berries served with a side of spiced yogurt topped with candied pecans and walnuts.

Spicy split baby red peas, yellow lentils, and sauteed collard greens served with traditional injera bread. Silverware optional.

Multi-Layered baked pasta with fresh spinach, Ricotta and Mozzarella cheese. Topped with marinara sauce.

A paper thin crepe filled with spinach, sprouts, sour cream, onion, tomato & three cheeses.

Beef & veal blended with leeks, carrots, apples, curry. Served with sweet potato fries, peas and finished with Cumberland sauce.

Hand breaded fish filets accompanied by beer battered potato wedges and our slaw.

Char-grilled 12 ounce delmonico served with a twice-baked potato, fresh vegetable and green peppercorn butter.

Served with skin-on potato wedge fries and tartar sauce.

Twin crab cakes grilled and served over orange-scented, pecan-studded rice. Accompanied by a capered remoulade.

Fresh broiled salmon stuffed with caramelized onions and Portabello mushrooms. Topped with an apricot glaze and served with curry pistachio couscous. We're double Darrin you not to like this one.